Hey there, seafood lovers!
Are you in the mood for something special? I’ve got a treat for you!
Today, I’m excited to share my tasty oyster casserole recipe.
It’s creamy, flavorful, and a great way to impress your friends or family.
Plus, it’s easier to make than you think!
Let’s dive in and whip up this delicious dish!
| Preparation Time | 20-30 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Ingredients
- 2 pounds shucked oysters
- 2 tablespoons unsalted butter
- 1 large onion
- 1 cup celery
- 1 cup green bell pepper
- 2 scallions
- 2 cloves garlic
- 8 ounces sliced white mushrooms
- 2 tablespoons flour
- 1 cup half and half
- 1 tablespoon fresh lemon juice
- 1 tablespoon worcestershire sauce
- 1 tablespoon hot sauce
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup breadcrumbs (from a french baguette)
- Additional butter for breadcrumbs
Step 1: Preheat Oven and Prepare Oysters
Preheat the oven to 400°F (200°C).
Drain the shucked oysters over the sink, rinse them with water, and transfer them to a bowl to set aside.
Step 2: Cook the Vegetables
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat.
Add a Cajun mirepoix mixture of chopped onion, celery, and green bell pepper to the skillet.
Cook for 4-5 minutes until the vegetables are soft.
Stir in chopped scallions and minced garlic, cooking for an additional minute until fragrant.
Step 3: Combine Oysters and Mushrooms
Add 8 ounces of sliced mushrooms to the skillet and mix with the oyster mixture.
Cook for about 15 minutes until the mushrooms and oysters release their liquid.
Place a colander over a bowl and carefully transfer the contents of the skillet to the colander to drain the liquid.
Step 4: Make the Cream Sauce
In a separate saucepan, melt 2 tablespoons of unsalted butter over medium heat to make a roux.
Stir in 2 heaping tablespoons of flour and cook for about a minute until it resembles wet sand.
Gradually add 1 cup of half-and-half, stirring continuously to avoid lumps.
Add 1 tablespoon of fresh lemon juice, 1 tablespoon of Worcestershire sauce, 1 tablespoon of hot sauce, ¾ teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper to the roux.
Stir until the sauce thickens, which should take 2-5 minutes.
Step 5: Combine Mixtures and Prepare Breadcrumb Topping
Combine the drained oyster and mushroom mixture with the cream sauce in the skillet, stirring until well mixed.
Prepare the breadcrumb topping by processing the innards of a French baguette into fine crumbs.
Mix the breadcrumbs with melted butter and a pinch of salt.
Step 6: Assemble and Bake
Spread the oyster and mushroom mixture into a baking dish and top with the breadcrumb mixture.
Bake in the preheated oven for 15 minutes until bubbly.
For a crispy topping, broil on high for 1-2 minutes, watching closely to prevent burning.
Remove from the oven and let cool slightly before serving.
Enjoy!
